COTTAGE CHEESE BISCUITS

Makes about 15 biscuits.

Note: From "The Thirteen Colonies Cookbook" by Mary Donovan, Amy Hatrak, Frances Mills and Elizabeth Shull (Praeger Publishers) and adapted from the Dec. 31, 1975, issue of Taste.

• 1 c. flour, plus extra for rolling dough

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1/2 c. (1 stick) chilled unsalted butter, cut into small pieces

• 1 c. cottage cheese

• 1 egg yolk, slightly beaten

Directions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a large bowl, sift together flour, baking soda and salt. Using a pastry cutter, cut butter into flour mixture, until mixture resembles coarse sand. Stir in cottage cheese and shape dough into a ball.

On a lightly floured work surface, knead dough until it comes together. Using a lightly floured rolling pin, roll dough to 1/2-inch thickness. Cut dough into 2-inch rounds. Place rounds on prepared baking sheets, brush with egg yolk and bake for 12 to 15 minutes.